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Monday, September 29, 2014

Savory Seasoned Flaxseed Crackers

This summer has been very strange, we didn't have a week of 112 degree temperature, which is quite normal in phoenix and it has been raining. Of course that just means its rained more than twice this summer and the downpours have been pretty significant. A few weeks ago we received more rain in one day than the area had received all year. I am loving it! Rain means cooler temperatures and a break from the desert dry air. The drawback, Phoenix is not equipped to handle rain. The slightest amount of moisture throws this city into a panic. Drivers have no idea how to navigate raindrops and the streets flood almost immediately. Today it came down in buckets and of course I had a near empty cupboard. Rather than venture out into the storm that knocked over all of my outdoor potted plants, I decided to make something out of the mixed-match ingredients I had on hand. I had been craving potato chips but I am not a fan of frying anything. While scouring the cupboards for hope, I came across a huge bag of flax seed I inherited when my cousin gave up her last dieting fad. I knew what I was making: crackers. I could avoid a frying fiasco and still get the savory crunch I was after. Below is a very simple recipe for flax seed crackers I used for a rainy day. These crackers just so happen to be grain free and vegan.

Savory Seasoned Flaxseed Crackers

Here's What You Gotta Have:

1 cup ground flax seed

1/4 cup roasted and lightly salted sunflower seeds

1/2 sesame seeds

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp black pepper

1/2 tsp salt ( optional) ( I used pink himalayan pink salt here)

Here's What You Gotta Do:

Preheat oven to 325 degrees. Line a baking sheet with parchment paper and set aside.

In a food processor combine all of the dry ingredients and pulse until the sunflower seeds are coarsely ground. about 30-45 seconds.

Turn out dry ingredients into a large bowl and add water. Stir the mixture until a loose grain dough is form.

Spoon the mixture onto the lined baking sheet and spread the cracker dough evenly in the pan.

Using a butter knife. score the crackers in the size and shape you'd like your crackers to be.

Put the baking sheet in the oven and let the crackers bake for 30 minutes. then turn your oven off and let the crackers remain in the oven for another 30 minutes to dry out a bit more.

Pull the crackers out of the oven and let cool to room temperature before breaking along the score lines.

Enjoy with your favorite cracker toppings or alone.

May be stored in a dry airtight container.

Ground Flax seed. Flax seed is a good source of fiber and Omega 3 fatty acid